Strawberry Syrup Recipes

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STRAWBERRY SYRUP



Strawberry Syrup image

"This pretty berry-flavored syrup is scrumptious, especially on homemade waffles," writes Sarah Carpenter of Trumansburg, New York. "Since I began making it, our three children prefer it over maple syrup."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield about 1-1/2 cups.

Number Of Ingredients 6

1 pint fresh strawberries, halved
3/4 cup sugar
2 tablespoons corn syrup
1-1/2 teaspoons lemon juice
1/2 teaspoon butter
Waffles or pancakes

Steps:

  • Place strawberries in a blender; cover and process until pureed. Transfer to a small saucepan; add the sugar, corn syrup, lemon juice and butter. Bring to a boil; cook and stir for 1 minute. Skim off foam. Strain seeds if desired. Serve warm with waffles or pancakes. Refrigerate leftovers; warm before serving.

Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.

STRAWBERRY SYRUP



Strawberry Syrup image

Follow step-by-step, photo illustrated instructions for making Strawberry Syrup. We'll also show you how to can it using a water bath canning process that's simple, easy and fun. Saving Summer In A Jar is a great way to enjoy the great taste of Strawberries throughout the year. Use this syrup on pancakes, pound cake, or your favorite Ice Cream. You're going to love it.

Provided by Steve Gordon

Categories     Canning

Time 1h5m

Number Of Ingredients 3

6 - 7 cups fresh Strawberries
7 cups Granulated Sugar
2 Tablespoons Lemon Juice

Steps:

  • Gently rinse the berries under cold running water.
  • Remove the caps and stems.
  • Place the berries in a large mixing bowl and mash them well.
  • Add the lemon juice, stir well.
  • Place mashed berries in a medium sauce pot, over medium-high heat, and bring to a boil.
  • REDUCE heat and let simmer until soft, about 5-10 minutes, stirring constantly.
  • Place colander over a sauce pot. Drape with clean white cotton cloth.
  • Pour the strawberries in the strainer, let drain until cool.
  • Squeeze as much juice as possible from the berries. Set aside for now.
  • Wash jars and bands in hot soapy water, rinse well.
  • Place jars in boiling water, let boil for 15 minutes to sterilize.
  • Place smaller sauce pot, half filled with water, over lowest heat setting on stove top.
  • Add the bands and NEW lids to the water, let stay until ready to seal jars.
  • Prepare your canning station, have everything needed on hand and ready.
  • Measure the amount of berry juice produced. You should have 4½ to 5 cups of liquid.
  • Place juice in large sauce pot.
  • Adjust the sugar to juice ratio as desired for your own personal tastes.
  • Add sugar, stir mixture constantly to prevent burning and sticking.
  • Bring mixture to a boil, let simmer at this point for ONE minute.
  • Remove jars from hot water, set on towel.
  • Using a ladle and funnel, fill jars, leaving ¼ inch head space.
  • Using a damp cloth, wipe the tops and threads of the jar, cleaning well.
  • Lift one lid from water and center on top of jar.
  • Lift one band from water, place on jar, tighten only finger tight.
  • Repeat this process until all jars are filled.
  • Place sealed jars in canning rack of water bath canner.
  • Lower the filled rack into the water.
  • Water must cover the jar tops by about 1-2 inches at all times.
  • Bring back to a boil, cover the canning pot.
  • Start timing the canning process.
  • Process the jars based on the proper altitude time for your area.
  • When processed, raise the rack and let rest on rim of canner for five minutes.
  • Carefully lift the jars, place on a folded towel in a draft free area, undisturbed for 24 hours.
  • Resist the urge to press the tops of the jars for a full 24 hours.
  • Enjoy the "ping" sound as your jars seal.
  • If the button on the lid remains down, jars are properly sealed.
  • Any jars that did not seal may be refrigerated and used first.
  • Store jars in a cool dark area for up to one year.
  • Enjoy!

STRAWBERRY SYRUP



Strawberry Syrup image

This is a delicious and easy to make syrup. I use this to pour over pancakes and Belgian waffles, over ice cream or pound cake, angel food cake or cheesecake! Your imagination is your only limitation! Please remember to skim the froth off the syrup while it is simmering for your best flavor. I first discovered this recipe in Southern Living.

Provided by Bev I Am

Categories     Sauces

Time 15m

Yield 2 1/4 cups

Number Of Ingredients 3

1 pint fresh strawberries or 1 pint frozen strawberries, thawed
2 cups sugar
1/4 teaspoon lemon juice

Steps:

  • Process strawberries in a food processor until smooth.
  • Pour strawberry puree through a wire-mesh strainer into a saucepan, discarding seeds.
  • Stir in sugar and juice; cook over low heat, stirring until sugar dissolves.
  • Bring to a boil over medium-high heat; reduce heat, and simmer 5 minutes, while skimming froth from top.
  • Remove from heat; cool.
  • Enjoy!
  • Makes 2 1/4 cups.

Nutrition Facts : Calories 738.9, Fat 0.5, Sodium 3.4, Carbohydrate 190, Fiber 3.2, Sugar 185.2, Protein 1.1

HOMEMADE STRAWBERRY SYRUP



Homemade Strawberry Syrup image

This recipe is a spin-off of my dad's homemade syrup. Our son requests it with fluffy pancakes whenever he and his family come to visit. -Nancy Dunaway, Springfield, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield about 2-1/2 cups.

Number Of Ingredients 3

1 cup sugar
1 cup water
1-1/2 cups mashed unsweetened strawberries

Steps:

  • In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.

Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.

SIMPLE STRAWBERRY SYRUP



Simple Strawberry Syrup image

My nephew loves strawberry milk. This simple recipe came from an attempt to create a more natural substitute for the strawberry syrup sold in stores. I even use it in my own beverages!

Provided by Daniel Maynard

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 25m

Yield 15

Number Of Ingredients 3

1 cup water
1 cup white sugar
2 cups quartered strawberries

Steps:

  • Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.

Nutrition Facts : Calories 58.1 calories, Carbohydrate 14.9 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 14.3 g

STRAWBERRIES IN SYRUP



Strawberries in Syrup image

This is my favorite way to prep strawberries for strawberry shortcake or just to serve with thick creamy Greek yogurt.

Provided by Food Network

Categories     dessert

Time 2h7m

Yield 6 to 8 servings

Number Of Ingredients 2

1 pint strawberries
1/4 cup sugar

Steps:

  • Wash the strawberries and remove the green stems. Cut the strawberries and place them in a bowl. Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight. The sugar will draw moisture out of the berries and naturally make a sweet strawberry syrup.

STRAWBERRY-RHUBARB SYRUP



Strawberry-Rhubarb Syrup image

A classic pairing of strawberry and rhubarb makes a delectable syrup to top pancakes, waffles, or strata.

Provided by Abbey

Categories     Syrups

Time 25m

Yield 8

Number Of Ingredients 6

1 ½ cups strawberries, halved
1 cup chopped rhubarb
1 cup water
1 cup white sugar
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Pour through a mesh strainer placed over a bowl to separate the pulp from the juice. Reserve the juice.
  • Combine 1 cup water and sugar in a saucepan over medium-high heat. Bring to a rolling boil, whisking constantly. Add the reserved juice and return to a boil, whisking constantly.
  • Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth. Add to the juice mixture and cook, whisking constantly, until thickened, about 1 minute.
  • Remove syrup from heat. Serve warm or cold.

Nutrition Facts : Calories 116.8 calories, Carbohydrate 29.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 2.1 mg

15 MINUTE STRAWBERRY SYRUP RECIPE



15 Minute Strawberry Syrup Recipe image

Provided by Natalie Clark

Categories     Breakfast Sides

Time 15m

Number Of Ingredients 6

3 heaping cups fresh strawberries, rinsed and hulled
1 cup white sugar
2 tablespoons lemon juice
1/4 cup water
2 tablespoons cornstarch
2 tablespoons water, for adding to the cornstarch

Steps:

  • Start with three cups of ripe strawberries. Chop off the tops, being very careful not to allow any stems, leaves, or other debris to stick to the fruit.
  • Give the berries a very good rinse, and pop them in the small pot with the sugar, water, and lemon juice to start a simple syrup. Sliced strawberries will work well, too.
  • Turn on the heat to medium-high and mash the berries as they start to cook.
  • Once it reaches a boil, let the syrup boil for five to six minutes.
  • While it's boiling, make the slurry of cornstarch and water.
  • After the syrup has boiled for five to six minutes and the sugar melts/dissolves, add the cornstarch mix and let it boil another minute.
  • The syrup should thicken up by this point. If it has not, let it boil a few more minutes.
  • If you think it's still not thick enough, add more slurry and repeat the process. Remember, it doesn't need to be totally thick at this point, it will continue to thicken as it cools.
  • You should let it cool to room temperature before serving.

Nutrition Facts : Calories 249 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 5 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

STRAWBERRIES IN SYRUP



Strawberries in Syrup image

This is a quick, easy way to prep strawberries for strawberry shortcake or just to serve with a thick creamy yogurt.

Provided by Juenessa

Categories     Strawberry

Time 2h2m

Yield 6-8 serving(s)

Number Of Ingredients 2

1 pint strawberry
1/4 cup sugar

Steps:

  • Wash the strawberries and remove the green stems.
  • Cut the strawberries and place them in a bowl.
  • Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight.
  • The sugar will draw moisture out of the berries and naturally make a sweet strawberry syrup.

Nutrition Facts : Calories 51.3, Fat 0.2, Sodium 0.6, Carbohydrate 12.9, Fiber 1.2, Sugar 11.1, Protein 0.4

STRAWBERRY SYRUP



Strawberry Syrup image

Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 6 tablespoons

Number Of Ingredients 2

3 cups hulled, quartered strawberries (1 pound)
1/4 cup sugar

Steps:

  • Stir together strawberries and sugar in a double boiler or a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until sugar dissolves and berries release their juices, 15 to 20 minutes. Strain syrup (do not press down on berries); discard solids. Refrigerate until cool.

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